Joint Faculty Approach to Active Learning in Master Classes of Food Technology and Engineering
A cooperative approach in the faculty members of the Department of Industrial Engineering at the University of Salerno (Italy) was adopted to produce valuable documentation and material for applications of active learning methodology in the master course in Food Processing and Innovation developed w...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
AIDIC Servizi S.r.l.
2021-07-01
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| Col·lecció: | Chemical Engineering Transactions |
| Accés en línia: | https://www.cetjournal.it/index.php/cet/article/view/11784 |
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